KACHEN #21 (Winter 2019) English edition
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VEGETARIAN RECIPE<br />
Preheat oven to 200°C. Place<br />
1 onions, garlic, leeks, celery,<br />
carrots, parsley and thyme in a<br />
roasting tray. Drizzle with 1 tbsp of<br />
olive oil and roast for 1 hour or until<br />
golden.<br />
Heat 1 tbsp of oil in a heavybased<br />
pot and sauté mushrooms 2<br />
until golden brown.<br />
3<br />
Add vegetables to the pot and<br />
fill with 3l of water. Simmer for 1<br />
hour. Remove impurities with a ladle.<br />
4Pour stock through a strainer lined with muslin<br />
cloth and squeeze out all liquid from the vegetables.<br />
To store, pour into glass jars and refrigerate for up to a<br />
week, or freeze. If you freeze in glass jars, leave at least<br />
an inch and a half of headroom so the stock can expand<br />
without breaking the glass of the jar.<br />
NO-WASTE TIP<br />
You can also use (clean) vegetable scraps for making<br />
stock! Instead of throwing away your vegetable<br />
scraps, collect them in a storage container and keep<br />
them in the freezer to make great tasting stock from<br />
scratch.<br />
51<br />
<strong>KACHEN</strong> No.21 | WINTER 19
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